Apple Cake with Vanilla Custard

Mon, 16 January 2017

Serves 10

Preheat oven to 180 degrees

Cake

140 butter, room temperature

200g caster sugar

2 eggs

200g self-raising flour

1/2-1 tsp ground cinnamon

Icing sugar to sprinkle (optional)

Custard (to serve 10)

4 egg yolks

1 tbsp sugar

1 tbsp cornflour

1 vanilla pod, seeds removed

400mls cream

400ml milk

Method - Cake

Grease and flour an 8 inch springform cake tin.

Cream the sugar and butter together until it is pale and fluffy. This can be done with a wooden spoon by hand or very quickly with an electric mixer.

Beat the eggs and add bit by bit to reduce the risk of curdling. Mix well each time.

Add the flour and cinnamon to the mixture and combine.

Spread half the mixture over the base of the cake tin.

Peel , core and slice the apples. Lay these over the mixture then tip the rest of the mixture into the cake tin. Try to cover all the apples and spread out until smooth.

Bake for approx. 1-1/2 hours or until an inserted skewer comes out clean.

When cooled, remove from cake tin and dust with icing sugar.

Method – Custard

Place egg yolks, sugar, vanilla seeds and cornflour in a saucepan and combine using a whisk. Gradually add the milk and cream, whisking as you go.

Put the pan on a low-medium heat and cook just below simmering point until the custard has thickened. Do not allow to boil.

If setting aside or storing in the fridge, press cling film or parchment directly over the custard to avoid a skin forming on the surface.

Enjoy!